Equipment
- Pressure canner (dial-gauge or weighted)
- Half-pint or pint canning jars with new lids
- Jar lifter, funnel, clean towels
Preparation
- Chill fish well before cutting (firmer, cleaner cuts).
- Remove skin, dark meat, bones, and bloodline.
- Cut tuna into jar-length chunks.
Raw Pack Method (Recommended for Tuna)
- Sterilize jars and keep hot.
- Pack raw tuna tightly into jars, leaving 1 inch headspace.
- Add salt if desired.
- Add no liquid, or add:
- 1 tbsp water or
- 1 tbsp Fancy Peasant olive oil (for richer texture)
- Remove air bubbles, wipe rims, apply lids and bands fingertip-tight.
Pressure-Canning Instructions
Processing Time
- 100 minutes (mandatory for all fish)
Pressure Settings
Canner Type : Dial-gauge | Pressure : 11 lbs (0–1,000 ft)
Canner Type : Dial-gauge | Pressure : 12–15 lbs (above 1,000 ft – adjust by altitude)
Canner Type : Weighted-gauge | Pressure : 10 lbs (0–1,000 ft)
Canner Type : Weighted-gauge | Pressure : 15 lbs (above 1,000 ft)
- Add 2–3 inches of hot water to canner.
- Load jars and lock lid.
- Vent steam 10 full minutes.
- Bring to correct pressure and start timing 100 minutes.
- Maintain steady pressure the entire time.
- Turn off heat and let canner cool naturally.
- Wait until pressure reaches zero, then remove lid carefully.
After Processing
- Remove jars and cool 12–24 hours
- Check seals (lids should not flex)
- Label and store in a cool, dark place
- Shelf life: up to 3–5 years when properly sealed
Serving Ideas
- Tuna salad with lemon, capers, and olive oil
- Mediterranean pasta with tomatoes and herbs
- Tuna cakes with breadcrumbs and herbs
- Niçoise-style salads
Flavor Variations (Safe Add-Ins per Jar)
You may add dry seasonings only:
- Black pepper
- Bay leaf (1 small)
- Chili flakes
- Garlic powder
❌ Do not add fresh vegetables, fresh garlic, or dairy before canning.
